Monday, November 05, 2007


Some of the kids carved pumpkins for the restaurant last week. On Halloween, all the customers voted and the winner got $50 plus some ghoulish gifts. While they were carving pumpkins, I was making soup. I think I got this recipe from an old Gourmet magazine-I've been making several years, so I'm not sure where I got it. I sauteed some curry powder, shallot, garlic, and mushrooms briefly in butter. Add pumpkin puree and thin with chicken stock until it has your desired consistency and simmer a few minutes-it's a very quick soup-once you have the pumpkin puree (you can also use canned). Taste for salt and pepper, and add a couple tablespoons of honey, if you like your pumpkin a little sweet, plus the sweetness is a great counterpoint to curry. Stir in a couple tablespoons of cream to round the flavor and serve with additional sauteed wild mushrooms to garnish.

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